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This chewy gochujang tofu is coated with a sweet and spicy sauce made of Korean chili paste, soy sauce, garlic, and green onions. It comes together in just under an hour and can be served over a bed of white rice for a satisfying weeknight dinner!
If you love umami-rich, spicy, and savory dishes, stay with me! This saucy Korean-inspired tofu delivers exactly that + a stick-to-your-ribs, comforting feeling that will warm you up from the inside!
Those who have tried my Tteokbokki recipe before will find the same flavor profile in this tofu variant, as I use the same sauce. One significant difference, though, is that I slightly toned down the spiciness to fit more palates.
The result is a tofu dish that tastes as good as the one you would get from takeout. It has that restaurant quality with the perfect balance of sweet/salty/spicy/garlicky!
⭐️ Why You Should Try It
Hearty & Umami-packed.
This tofu dish is comfort food at its best. Imagine the perfect bite: a tender piece of tofu that is slightly chewy on the outside, coated with a thick sauce with a kick of heat, a touch of sweetness, and plenty of umami. Serve it on a bed of steaming white rice with some sautéed greens, and you’ve got one of the heartiest meals around!
Balanced with spicy, sweet, and salty flavors.
As opposed to other recipes that rely on a ketchup-based sauce, I only use gochujang, maple syrup, soy sauce, and garlic. Although the sauce is simple, it packs a ton of flavor thanks to the umami goodness of the gochujang.
One more thing: the tofu is seasoned before baking with soy sauce and sesame oil, imparting saltiness and a delicate nuttiness to the tofu.
One of the simplest tofu recipes.
As you will see in the step-by-step photos below, the recipe is straightforward and doesn’t require any complicated steps. You’ll just need to toss the tofu with cornstarch, bake it until golden brown, and simmer it for a few minutes in the sauce. It’s that simple!
🌶️ Ingredient Notes
Tofu
Which type of tofu to pick: When it comes to picking the right type of tofu for this recipe, I can only recommend going with a firm tofu. Sure, extra-firm tofu will do the job, but it won’t yield the best texture and doesn’t absorb the sauce as well – at least, that’s what I noticed during my tests. Firm tofu, on the other hand, develops a thin crust during baking while staying tender on the inside.
Cornstarch
Coating the tofu with cornstarch before baking helps create a thin crust, allowing each piece to absorb the sauce better.
Substitute: You can replace the cornstarch with arrowroot or potato starch.
Gochujang
Never heard of Gochujang? It’s a staple in Korean cuisine! Gochujang is a spicy and salty paste made of rice, fermented soybeans, ground chili, and rice syrup. It’s typically used in stews, stir-fries, noodle dishes, marinades, and more.
In this recipe, it brings saltiness, spiciness, and an abundance of umami!
Note: Do not confuse Gochujang with Gochugaru. The first one is the paste you will use in this recipe, while the latter is just ground chili flakes.
Soy sauce
For saltiness and extra umami. Both coconut aminos and tamari make good substitutes.
Maple syrup
To balance the spiciness and the saltiness, I rely on maple syrup. It keeps the sauce on the healthier side and imparts more complex flavors. If you do not have maple syrup, feel free to replace it with an equal amount of granulated sugar or agave syrup.
Sesame oil
I use sesame oil to season the tofu before baking it. Ensure you are using toasted sesame oil, not regular sesame oil. The regular kind is made from raw sesame seeds and has a light color, while the toasted one has a strong nuttiness and a darker color.
By the way, feel free to double the amount if you love toasty notes!
Recommendation: There are many different brands of sesame oil, some having a nuttier aroma than others. I personally like the sesame oil from Ottogi. It has an intense toasty flavor that is perfect to elevate any dish.
🥣 How to Make It
- Cut the tofu. Rinse the tofu under cold and pat it dry with kitchen paper towels. Slice the tofu into 12 pieces of about 2×1¼ inches (5×3 cm) and around 2/3-inch (1.7 cm) thick.
- Season it. Transfer the sliced tofu to a bowl. Pour in the soy sauce and toasted sesame oil and toss to coat the tofu with the sauce. Let it sit for 10 minutes.
- Coat with cornstarch. Add the cornstarch to a bowl or deep plate. Working with one piece of tofu at a time, dip it into the cornstarch and toss to coat it evenly. Shake to remove excess cornstarch and transfer to a baking sheet lined with parchment paper. Repeat with the remaining tofu.
- Bake. Next, bake the tofu for 25 minutes, flipping it once halfway through baking until it is evenly golden brown. Note: Some pieces of tofu may still have visible cornstarch – that’s fine, don’t stress it. Remove from the oven and set aside.
Air Fryer Option
If you own an air fryer and don’t want to turn the whole oven to bake a small batch of tofu, I have got you covered! I tested both ways, oven and air-fryer, and got similar results. The advantage of using an air fryer is that it’s a bit faster and energy-saving. To air fry the tofu:
- Preheat the air fryer. Start by preheating your air fryer to 355°F (180°C).
- Air-fry the tofu. Place the cornstarch-coated tofu inside the air fryer basket and air fry for 10 minutes, flipping it once halfway through frying.
- Make the sauce. In a small bowl, stir together the gochujang, maple syrup, soy sauce, and minced garlic.
- Cook the sauce. Add the sauce and the water to a non-stick skillet. Bring to a simmer and cook it for about 1 minute.
- Add the tofu. Then, add the tofu and cook for 6-8 minutes over medium heat, stirring regularly until the sauce has thickened and the tofu has absorbed most of the sauce. Top with chopped green onions and a sprinkle of sesame seeds and serve immediately!
📔 Tips
Adjust the spiciness.
Since the sauce is mildly spicy, you may have to increase the amount of gochujang. For a super spicy sauce, add an extra tablespoon of gochujang. Note that you may need to slightly decrease the amount of soy sauce since gochujang is quite salty.
Cook it right before serving.
Unfortunately, this tofu dish is not one of those recipes that can be made ahead of time or taste as good the next day. It’s really best served immediately after simmering so the tofu is still tender and saucy.
🌿 Variations
Here are a few ideas on how you can tweak this recipe to your liking:
- Crumble the tofu into chunks: Instead of dicing the tofu into cubes, you can crumble it into 1.5-inch (3.5 cm) pieces. This will create a rougher, more interesting texture! Oh, and you can even crumble it into smaller pieces to make a gochujang bolognese!
- Incorporate ginger: Add a citrusy flavor by adding about 1 teaspoon of freshly grated ginger to the sauce.
- Add tanginess: For a sweet and sour sauce, add 1 tablespoon of white vinegar or lime juice.
- Add different plant-based meats: Replace half of the tofu with an equal amount of your favorite vegan meat. You can, for example, add sliced vegan sausages, shredded vegan chicken, or sliced vegan bologna to create different textures.
🍚 What to Serve It With
This gochujang tofu pairs perfectly with steamed white rice, clay pot rice, or with your grain of choice. Serve it with steamed or sautéed greens on the side, such as broccoli, kale, spinach, or winged beans, for a complete meal!
❄️ Storing and Reheating
- To store: Although this dish tastes best when served right after cooking, you can store leftovers for up to 3 days in the refrigerator.
- To reheat: Reheat over low-medium heat in a non-stick skillet for 5-8 minutes. You may have to add a splash of water if the sauce has thickened too much.
💬 FAQ
You can prepare the sauce ahead of time. For the tofu, it’s best to bake it on the day you plan to serve it and cook it in the sauce right before serving. Otherwise, the sauce will thicken, and your tofu won’t be as saucy.
I’m afraid there are no good substitutes here as it’s the main ingredient of the sauce.
If you like the flavors of Tteobokki, you are going to love this gochujang tofu. It’s garlicky, packs a spicy punch, and makes the perfect addition to any rice bowl!
🇰🇷 More Korean-Inspired Recipes
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
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Sweet & Spicy Gochujang Tofu
Ingredients
Tofu
- 11 ounces firm tofu
- 1 tbsp soy sauce
- 1 tsp toasted sesame oil
- 1/4 cup cornstarch
Gochujang Sauce
- 1 tbsp gochujang
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 clove of garlic minced
- 1 cup water
- For topping: chopped green onions, sesame seeds
Instructions
- Cut the tofu. Rinse the tofu under cold and pat it dry with kitchen paper towels. Slice the tofu into 12 pieces of about 2×1¼ inches (5×3 cm) and around 2/3-inch (1.7 cm) thick.
- Season it. Transfer the sliced tofu to a bowl. Pour in the soy sauce and toasted sesame oil and toss to coat the tofu with the sauce. Let it sit for 10 minutes.
- Coat with cornstarch. Add the cornstarch to a bowl or deep plate. Working with one piece of tofu at a time, dip it into the cornstarch and toss to coat it evenly. Shake to remove excess cornstarch and transfer to a baking sheet lined with parchment paper. Repeat with the remaining tofu.
- Bake. Next, bake the tofu for 25 minutes, flipping it once halfway through baking until it is evenly golden brown. Note: Some pieces of tofu may still have visible cornstarch – that’s fine, don’t stress it. Remove from the oven and set aside.
- Make the sauce. In a small bowl, stir together the gochujang, maple syrup, soy sauce, and minced garlic.
- Cook the sauce. Add the sauce and the water to a non-stick skillet. Bring to a simmer and cook it for about 1 minute.
- Add the tofu. Then, add the tofu and cook for 6-8 minutes over medium heat, stirring regularly until the sauce has thickened and the tofu has absorbed most of the sauce. Top with chopped green onions and a sprinkle of sesame seeds and serve immediately!
- Although this dish tastes best when served right after cooking, you can store leftovers for up to 3 days in the refrigerator.
Notes
Adjust the spiciness.
Since the sauce is mildly spicy, you may have to increase the amount of gochujang. For a super spicy sauce, add an extra tablespoon of gochujang. Note that you may need to slightly decrease the amount of soy sauce since gochujang is quite salty.Cook it right before serving.
Unfortunately, this tofu dish is not one of those recipes that can be made ahead of time or taste as good the next day. It’s really best served immediately after simmering so the tofu is still tender and saucy.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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